Dairy-Free Cream Cheese

Dairy-Free Cream Cheese

Servings: Approximately 1 Cup

Dairy-Free Cream Cheese


  • 3 cups raw cashews, soaked for 12 hours
  • 3 tablespoons apple cider vinegar
  • 1⁄4 cup organic lemon juice
  • 1⁄4 teaspoon sea salt
  • 4 to 6 tablespoons water
  • 1⁄8 teaspoon xanthan gum


  1. Cover cashews with plenty of water. Soak for 12 hours.
  2. Drain and rinse cashews. In a blender, blend everything, except water and xanthan gum. Slowly add the water, adding just enough so you can get a smooth texture. Scrape sides often. Blend for several minutes until velvety smooth. Slowly sprinkle in xanthan gum while blending.
  3. Using a double layer of cheesecloth, spoon the cream cheese mixture in center of cloth. Tie with piece of string. Extend this on a wooded spoon or utensil over a bowl, so any liquid can drain. Let drain at room temperature for 24 hours. Store in refrigerator.


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